Few dishes capture the spirit of the American Southwest quite like a Hatch Green Chile and Pepper Jack Burger. At its core, this recipe brings together the bold flavors of roasted Hatch chiles, tangy pepper jack cheese, and a perfectly seared beef patty. While it may look like a simple spin on a classic burger, the dish is steeped in local tradition and rich culinary heritage that makes each bite truly special.
First, let’s talk about the star ingredient: Hatch green chiles. These distinctive peppers are grown in the small, sun-baked valley around Hatch, New Mexico, where the region’s climate and soil combine to create chiles unlike any other in the world. Known for their smoky heat and layered flavor profile, Hatch chiles provide a taste that is simultaneously earthy, sweet, and peppery. Harvested in late summer, typically around August and early September, fresh Hatch peppers often inspire people to hold annual roasting celebrations in grocery store parking lots across the Southwest. Locals and tourists alike gather around big metal roasters, tossing in bushels of fresh peppers that crackle and char until their skins blacken and blister. This communal roasting tradition not only preserves the peppers for use throughout the year but also builds a sense of camaraderie among Hatch chile enthusiasts.
When you bring those roasted Hatch chiles into the kitchen—peeling off their blackened skins and dicing them down to bite-sized pieces—they exude an aroma that screams comfort and home-cooking. A single whiff might evoke memories of vibrant sunsets, sprawling deserts, and colorful festivals that define the southwestern way of life. Adding these chiles to a burger seasoning or directly on top of the patty connects you to that cultural lineage. It’s a simple, versatile ingredient, but it carries with it decades—if not centuries—of culinary tradition.
Next is the pepper jack cheese, another flavor powerhouse. Though it doesn’t have as storied a history as Hatch chiles, pepper jack represents a distinctly American take on an old-world cheese. Originating from the classic Monterey Jack variety, pepper jack ups the ante by infusing the cheese with chilies, herbs, and peppers to deliver a subtle yet noticeable kick. Its smooth, melt-friendly texture is perfect for cheeseburgers; you get that gooey mouthfeel that blankets every bite, while the spicy undertones harmonize beautifully with the smoky heat of Hatch green chiles. When placed on a hot patty, pepper jack becomes molten and enrobes the burger in a rich, spicy creaminess.
Of course, none of this would matter if the burger itself weren’t excellent. A key tip is to pick a ground beef blend with sufficient fat–usually around an 80/20 ratio—to keep the patty juicy and flavorful. If you like to experiment further, some cooks even blend in additional spices, such as cumin, garlic powder, or chipotle, to enhance the southwestern character. However, even a basic seasoning of salt and freshly ground black pepper can be enough to let the Hatch chiles and pepper jack truly stand out.
Grilling or pan-searing the patties to develop a crust is also essential for flavor. High heat caramelizes the outside of each patty, creating a savory “bark” that contrasts nicely against the softness of the bun and the melty cheese. Once you start assembling, you can really take this burger in any direction you want. A lightly toasted brioche bun counterbalances the heat with a bit of sweetness and texture. If you’re a fan of toppings, consider layering fresh lettuce, tomatoes, and onions for crunch and hydration. Some might choose to add mayonnaise or a smoky chipotle sauce to amplify the regional vibe. Regardless of whether you go all out with extra toppings or keep it simple, the real highlight is always the pairing of roasted green chiles and cheese.
It’s also worth noting that Hatch green chiles aren’t available fresh year-round unless you stock up during roasting season and freeze or can them. Outside of peak season, you can find canned or jarred Hatch chiles, which still capture much of that signature smoky flavor. Alternatively, roasted poblano or Anaheim peppers make a decent substitute, though food purists insist there’s no perfect replacement for a genuine Hatch chile. If you find yourself in the middle of Hatch season, try roasting the peppers yourself. The process is fairly straightforward—just blister the skins under a broiler, on a grill, or over an open flame, then let them steam in a covered container before peeling away the charred skin.
Lastly, this particular burger offers a wonderful window into southwestern culinary culture, where flavors often revolve around earthy peppers, tangy cheese, and hearty proteins cooked outdoors. It’s a style of cooking that celebrates both community and creativity: fresh, regional ingredients shine through in relatively simple dishes made to be shared with family and friends. And while it remains a casual staple at backyard barbecues and tailgate parties, the Hatch Green Chile and Pepper Jack Burger also exemplifies how Americans have embraced and adapted local flavors to keep their cooking traditions vibrant and ever-evolving.
Whether you’re grilling on a summer weekend or cooking in a skillet on a chilly night, this burger is an invitation to explore the essence of southwestern cuisine. Every bite pays homage to the heritage of Hatch chiles, the satisfying heat of pepper jack cheese, and the timeless love Americans have for a well-made burger. Enjoy it with crispy fries, grilled corn on the cob, or a cold beer—it’s practically tailor-made for those laid-back, festive gatherings. And if you take a moment to savor it, you’ll taste more than just burger toppings; you’ll experience a proud culinary tradition that’s as expansive and spirited as the desert landscapes that produced its distinctive flavors.
Hatch Green Chile and Pepper Jack Burger
Ingredients
Burger Components
- 1 lb ground beef (80/20 blend) preferably freshly ground
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground if possible
- 2 tsp vegetable oil or canola oil
- ½ cup roasted Hatch green chiles, diced mild or hot variety
- 4 slices pepper jack cheese
- 4 pieces brioche burger buns lightly toasted for best results
Optional Garnish
- ¼ cup mayo to taste
- 1 medium lettuce
- 1 large tomato sliced
- 1 large onion sliced
Instructions
- Prep: In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently with your hands until just combined—overworking can toughen the meat. Divide into 4 equal patties, about 2 cm thick.
- Preheat Grill or Skillet: Heat a grill or skillet over medium-high heat, approximately 205°C (400°F). Lightly brush the surface with vegetable oil to prevent sticking.
- Cook the Patties: Place burger patties on the hot surface. Cook for about 3–4 minutes on each side for medium doneness, or until desired doneness is reached. Look for a seared, brown crust to develop on each side.
- Add Chiles and Cheese: During the final minute of cooking, spoon the roasted Hatch green chiles on top of each patty, then lay a slice of pepper jack cheese over the chiles. Allow the cheese to melt, about 30–60 seconds.
- Toast the Buns: While the burgers cook, lightly toast the brioche buns on the grill or in a separate pan over medium heat, about 1 minute until golden brown. Be cautious not to burn them.
- Assemble and Serve: Spread mayo (or preferred condiments) on the toasted buns and place the patties on top. Add lettuce, sliced tomatoes, and onions if desired. Serve hot.
Notes
- If Hatch green chiles are not available, you can use poblano or Anaheim peppers. Roast, peel, and dice for a similar smoky flavor.
- For a more intense smoky flavor, grill the patties over charcoal. The natural smoke will complement the chiles and cheese.
- If you prefer an extra kick, choose hot Hatch chiles or add a dash of cayenne pepper when seasoning the beef.